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The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets

Title
The effect of a low-sodium label on acceptability and perceived saltiness intensity of a dipping sauce for fried pork cutlets
Authors
Lee M.-Y.Chung S.-J.Kim M.-J.Kang B.-W.Kim J.-W.Hong J.-H.
Ewha Authors
정서진
SCOPUS Author ID
정서진scopus
Issue Date
2017
Journal Title
Korean Journal of Food Science and Technology
ISSN
0367-6293JCR Link
Citation
Korean Journal of Food Science and Technology vol. 49, no. 1, pp. 72 - 79
Keywords
InformationLikingLow sodiumSaltinessSauce
Publisher
Korean Society of Food Science and Technology
Indexed
SCOPUS; KCI scopus
Document Type
Article
Abstract
This study was conducted to investigate the effects of a low-sodium label on acceptability and sensory attributes of a dipping sauce for fried pork cutlets. Two sauce samples, CON (normal sodium level) and LOW-Na (50% sodium level), were evaluated. Consumers (n=77) rated expectations and actual perception of overall liking, purchase intent, and intensities of saltiness, sweetness, sourness, fruit flavor, and degree of flavor balance without and with a carrier (fried pork cutlet) in blind and informed settings. In the informed test, CON labeled as Low-Na (PLACEBO) was additionally tested to examine the placebo effect of information. The low-sodium labeling significantly increased the expected liking and purchase intent, but decreased the expected saltiness. However, the label did not influence actual liking or purchase intent. A significant decrease in actual saltiness was observed only in Low-Na, not in PLACEBO, indicating the label is influential only when actual perception matched the expectation.
DOI
10.9721/KJFST.2017.49.1.72
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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